How to Keep Lettuce Fresh for a Week

Bagged salad is one of the most wasted foods in British fridges. You buy it with the best intentions on Saturday, and by Wednesday there's a slimy corner and a sad smell. It doesn't have to go that way.

Why lettuce goes slimy

Two culprits: moisture and squashing. Water sitting on leaves speeds up rot, and leaves crushed together in a bag bruise and break down. Fix both and lettuce lasts days longer.

The method

1. Wash and dry as soon as you get home. Swish the leaves in cold water, then spin them properly dry in a salad spinner. Spin twice. This is the most important step.
2. Line a container with kitchen paper. A sheet in the bottom and one on top soaks up any moisture that the leaves give off.
3. Pack loosely. Don't cram. Leaves need a bit of room to breathe.
4. Seal it. An airtight container stops the leaves drying out and keeps fridge smells away. We use our glass meal prep containers: they're clear, so you can see what's in there, and glass doesn't hold smells like old plastic tubs.
5. Store in the salad drawer, and keep leaves away from apples, pears and bananas, which give off ethylene gas and make greens wilt faster.

Done this way, whole-head lettuce and sturdy leaves like romaine and Little Gem will happily last five to seven days. Delicate leaves like rocket and watercress, three to four.

How to revive limp lettuce

Drop wilted leaves into a bowl of iced water for 15 to 20 minutes. They'll drink it up and crisp right back. Then spin them dry and use straight away.

What about fresh herbs?

• Soft herbs (parsley, coriander, dill): trim the stems and stand them in a glass of water in the fridge, like flowers.
• Basil hates the cold. Keep it in water on the worktop, out of the sun.
• Woody herbs (rosemary, thyme): wrap in slightly damp kitchen paper in a sealed container.

Should you store salad wet or dry?

Dry, every time. Wet leaves rot faster. That's the single biggest reason a spinner earns its place in the cupboard.